Mexicali Chicken

• 1/3 c. chopped green onions
• 1/4 c. chopped green pepper
• 1 tsp. minced garlic
• 3/4 tsp. pepper
• 1 (14 1/2 oz.) can no-salt added whole tomatoes, undrained and chopped
• 1 (4 oz.) can chopped green chilies, drained
• 1 c. canned low-sodium chicken broth, undiluted
• 1 Tbsp. fresh lemon juice
• 4 oz. wagon wheel pasta, uncooked
• 2 c. chopped chicken, skinned before cooking and cooked without salt
• 1/4 c. chopped fresh cilantro
• 3 Tbsp. sliced ripe olives

1. Combine first 8 ingredients in a large skillet.
2. Cook, uncovered, over medium-high heat 20 minutes.
3. Cook pasta according to package directions, omitting salt and fat; drain.
4. Add pasta and remaining ingredients to tomato mixture.
5. Cover, reduce heat and simmer 20 minutes.

green onions, green pepper, garlic, pepper, salt, green chilies, chicken broth, lemon juice, wagon wheel pasta, chicken, fresh cilantro, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550450 (may not work)